Slow Cooker Hot Roast Beef Sandwiches
86 Comments Dec 12, 2023
Updated Aug 31, 2024
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This Slow Cooker Hot Roast Beef Sandwich recipe yields delicious fork tender roast beef and brown homemade gravy that can be used to make a classic open faced sandwich or served over potatoes, rice, and more. Your whole family is sure to vote this meal a definite keeper.
Use my Slow Cooker Cheesy Mashed Potatoes recipe to make a delicious bed for these hot beef sandwiches and these Slow Cooker Holiday Green Beans for a tasty side.
Table of Contents
Why you should try this hot roast beef sandwich recipe
This is the type of comfort food you would see on the menu at a local diner. In fact, I would order these Hot Roast Beef Sandwiches at Marie Callender’s when I worked there years ago. Marie Callender’s would often run these as a lunch special. You will also love my Slow Cooker Chicken and Gravy recipe! Or Marie Callender’s Potato Cheese Soup.
This meal is heaven on a plate. The bread is placed down (often Texas toast), then beef and gravy piled on, and always served with mashed potatoes. Great recipes like this are a must-share and are often considered a family favorite. Another beef roast recipe we love to make is Slow Cooker French Onion Pot Roast.
Ingredients
- Beef Roast: I use a bottom round beef roast for this recipe (also, called a rump roast). It shreds up nice and has way less fat to pick out before serving as a chuck roast does. We also use this cut in our slow cooker rump roast recipe.
- Seasonings: Salt and pepper, as well as onion powder are the only seasonings you need.
- Brown Gravy Packets: These help create amazing homemade gravy and add additional flavor to the overall meal.
- Water: Adds the perfect amount of liquid for the cooking process to make gravy.
Step-by-Step Directions
Step One – Place the roast into a 4-quart or larger slow cooker. Sprinkle a small amount of salt, pepper, and onion powder onto the beef.
Step Two – In a small bowl whisk together the gravy packets and water until smooth.
Step Three – Pour broth mixture over the roast.
Step Four – Cover and cook on LOW for 8-10 hours.
Step Five – When the cooking time is done, remove roast and place it on a plate. Shred meat and discard any fat. Cover with foil to keep warm.
Step Six – De-grease the gravy in the slow cooker. Add the shredded roast beef back into the gravy. Serve immediately and enjoy!
How to serve
- Serve the shredded beef and gravy over bread with a nice helping of mashed potatoes.
- Corn, green beans, french fries, or green salad pair perfectly on the side.
- This is also a great recipe to use for baked potatoes, egg noodles, or served over rice.
Recipe FAQs
I either do this by ladling off the grease with a spoon, or I take a paper towel and lay on top of the grease and pull off, the grease will come off on the paper towel, and the gravy will stay in the slow cooker.
Yes. You can add a cornstarch slurry until your gravy reaches your desired consistency.
Sure. Onions and mushrooms are great additions, but beware, both may make the gravy thinner, and you’ll need to add a cornstarch slurry.
If you prefer, yes. A rump roast or chuck roast are both great options for tender beef.
It’s best to thaw it out first for some studies show it is not safe to cook frozen meat in the slow cooker for the meat stays in the danger zone too long before it starts cooking.
You can double the recipe to easily make more gravy. For an extra kick in taste, use beef broth or beef stock instead of water.
Add any remaining beef and gravy to an airtight container and store in the fridge for up to 4 days. When you’re ready to serve again, heat it over medium heat until warmed throughout. I would not go above medium high heat. Add a nice helping of leftover roast beef between two slices of white bread or any bread of your choice for a quick hot beef sandwich.
Yes, though it may make the gravy a little runny.
A little at first, then more gravy will be created as it cooks.
Yes. I would cook it for at least 5 hours on HIGH.
More Slow Cooker Sandwich Recipes
- Slow Cooker Spicy Honey Chicken Sandwiches
- Slow Cooker Italian Beef Sandwiches
- Slow Cooker Horseradish Beef Sandwiches
- Slow Cooker Chicken Parmesan Sandwiches
- Slow Cooker French Dip Sandwiches
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Slow Cooker Hot Roast Beef Sandwiches
Ingredients
- 3-4 lb. bottom round beef roast, chuck will work fine too
- salt
- pepper
- onion powder
- 1.74 oz. brown gravy mix packets, (two .87 oz. packets)
- 1 ½ cups water
Serving Suggestions
- white or sourdough bread
- mashed potatoes
Instructions
- Place the roast into a 4-quart or larger slow cooker.
- Sprinkle a small amount of salt, pepper and onion powder on to the beef.
- In a small bowl whisk together the gravy packets and water until smooth. Pour that mixture over the roast.
- Cover and cook on LOW for 8-10 hours.
- When the cooking time is done, remove the roast and place on to a plate, shred meat, discard any fat. Cover with foil to keep warm.
- De-grease the gravy in the slow cooker, I either do this by ladling off the grease with a spoon, or I take a paper towel and lay on top of the grease and pull off, the grease will come off on the paper towel, and the gravy will stay in the slow cooker.
- Serve the shredded beef and gravy over bread and with mashed potatoes.
- Enjoy!
How to Video
Sarah’s Notes
- Any type of beef roast will work well in this. Though, we do prefer the bottom round roast for it shreds perfectly and has little fat throughout that you have to separate before serving.
- You can add mushrooms and onions to the slow cooker but it may make the gravy a little runny. If so, you can make a cornstarch slurry and add it at the end if needed.
- If you are a gravy lover, feel free to double the gravy ingredients.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
See my Chicken Version of this recipe here: Slow Cooker Chicken and Gravy
I have made many recipes of this type. When I tasted this one, I said “Wow!” I’m tough when I rate my own cooking; so I am so happy to come and give this a 5 star rating. I used a 4 lb Chuck Steak as my choice of beef cut. There was no need to use cornstarch as the gravy was just right. I used 2 cups of water. I also cut a green pepper and an onion. I placed the onions around the side and the pepper on top. Everything pretty much dissolved. But back to flavor. It is just wonderful I will be serving it over mashed potatoes and the remaining will be beef sandwiches on a hard roll. My hats off on this one!
This is in our regular rotation. We love it so much and it freezes beautifully.
Short on time today. Can I cook this on high for 4-5 hours?
You can try on high for 5 hours, sometimes it needs longer than that to tenderize.
I also used beef stock and it was delicious! Went very well with mashed potatoes. I also had some leftover sourdough bread and provolone so we made hot sandwiches with it. So easy and delicious!